The addition of cinnamon in this pickle is inspired by the classic all-American blueberry pie. It's perfect in a brie sandwich or simply served alongside cold meats and cheese. Blackberries have a sharp flavour when pickled and may require a little more sugar according to taste.

Makes 1 jar

100ml white wine vinegar
50ml water
50g sugar
¼ tsp salt
150g blueberries
1 small cinnamon stick

In a small saucepan heat the vinegar, water, sugar and salt until all the granules have dissolved. Set the vinegar mixture aside and allow to cool.

Put the blueberries and cinnamon stick into a sterile jar and pour the vinegar mixture over. Cover and leave in the fridge for a day before using. The pickles intensify in flavour the longer they are kept. 

Find more great recipes in Do Preserve by the Do Book Co.